Self-Study Guide-CHCAGE004 Implement interventions with older people at risk MSA Core units BSBPMG610 Enable program

Core units BSBPMG610 Enable program execution BSBPMG621 Facilitate stakeholder engagement BSBPMG622 Implement program governance BSBPMG623 Manage benefits Elective Units BSBFIM601 Manage finances BSBINN601 Lead and manage organisational change BSBLDR511 Develop and use emotional intelligence BSBPMG615 Manage program delivery BSBPMG616 Manage program risk BSBPMG617 Provide leadership for the program BSBADM502 Manage meetings BSBHRM602 Manage human resources strategic planning If you require RPL Kits with comprehensive benchmarking

HLTMSG010 Assess client massage needs

Units of competency RIIBEF402D Supervise on-site operations RIIGOV401D Apply

Core units AMPCOR202 Apply hygiene and sanitation practices AMPCOR204 Follow safe work policies and procedures AMPCOR205 Communicate in the workplace AMPCOR206 Overview the meat industry FBPOPR2069 Use numerical applications in the workplace Electives AMPCOR201 Maintain personal equipment AMPR101 Identify species and meat cuts AMPR102* Trim meat for further processing AMPR103 Store meat product AMPR104* Prepare minced meat and minced meat products AMPR105 Provide service to customers AMPR106 Process sales transactions AMPR203 Select

Self-Study Guide-CHCAGE004 Implement interventions with older people at risk MSA Core units BSBPMG610 Enable programOur self study guide supports your learners in understanding the underpinning knowledge of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. Please note: This is not a learner guide. The self study guide contains references and links for students to read additional information related to their units of competency or course and as additional support to the